Prep: 2 minutes; Cook: 19 minutes. Start cooking the pasta first, then make the tomato-bean mixture while the pasta cooks.
2 teaspoons olive oil
1 tablespoon bottled minced garlic
1 (15.5-ounce) can white beans, rinsed and drained
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano, undrained
1 teaspoon dried Italian seasoning
6 cups hot cooked rotini (about 12 ounces uncooked pasta)
3 tablespoons preshredded fresh Parmesan cheese
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add garlic, and sauté 1 minute. Add beans, tomatoes, and seasoning. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until slightly thickened, stirring occasionally.
Spoon tomato mixture over cooked pasta. Sprinkle each serving with cheese.
Cooking Light Superfast Suppers
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